Name: Mediterranean Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups Chopped cucumbers (The crunchier, the better.); 1 cup Tomatoes (cherry or grape) (Use whatever you have.); 1/4 medium Red onion (A small amount for flavor.); 1/2 cup Kalamata olives (Optional, but recommended.); 1/2 cup Feta cheese (Crumbled by hand for better texture.); 1/4 cup Fresh parsley or mint (Use parsley for classic or mint for a twist.); 3 tablespoons Olive oil; 1 tablespoon Red wine vinegar; 1 tablespoon Lemon juice (Freshly squeezed is best.); 1/2 teaspoon Salt; 1/4 teaspoon Black pepper; 1/2 teaspoon Dried oregano

Ever feel like your lunch is just sad leftovers or yet another sandwich? Yeah, same here. That’s why this mediterranean salad recipe has totally rescued me from boring midday meals. It’s super fresh, quick to toss together, and honestly tastes like a vacation in a bowl. Friends even ask for it when they come over (which, okay, is a little surprising for just a salad). By the way, if you haven’t already, you should check out this deliciously fresh chickpea cucumber feta salad to savor—it’s a close cousin of today’s star.

How to Make Mediterranean Salad

Alright, let’s get right to it because time is money (or at least it’s usually hungry). You’ll need:

Chopped cucumbers (the crunchier the better)
Juicy tomatoes (cherry or grape work best, but hey, use what you’ve got)
Red onion (just a smidge, unless you love the “I ate onions” breath thing)
Kalamata olives (these really make it pop, so don’t skip… or do, I guess, if you hate ‘em)
Feta cheese (I like to crumble it by hand, messy but fun)
Fresh parsley or mint (parsley is classic, mint is my wild card)
Dressing: Olive oil, a splash of red wine vinegar, a squeeze of lemon, salt, pepper, and a pinch of dried oregano

Start by dicing up all your veggies and tossing them in a big ol’ bowl. Grab a jar (honestly, an old jam jar rocks for this), shake up your dressing, then drizzle it over the top. I usually let it sit about 10 minutes so everything mingles, but I’ve definitely eaten it right away out of impatience. No shame.

I find this mediterranean salad recipe so refreshing and easy that I make it every week. The flavors burst in your mouth. Even my picky kids love it! —Maria W., neighbor and unofficial taste-tester

Popular Substitutions & Additions

Something missing from your fridge? No sweat. The beauty of this mediterranean salad recipe is how flexible it is. I swap ingredients literally all the time, and it’s never not good. Don’t like olives? Just leave them out. No cucumber? Zucchini will work in a pinch (seriously, just dice it).

Sometimes I jazz it up with bell peppers or toss in some roasted chickpeas if I’m feeling extra. Heck, try artichoke hearts or sun-dried tomatoes if you’re feeling adventurous, or, honestly, if your wallet is judging you at the grocery store, go with whatever is on hand.

For those days when I want protein, grilled chicken or some tuna from a can is awesome with this salad. Total lunchtime upgrade.

Tips for Making the Best Chopped Salad

I’ve made this a million times (exaggerating, but not by much), and a few tricks really make it sing.

First, chop everything kind of small so you get a bit of every flavor in every bite. Nobody wants that awkward forkful of just cucumber, trust me.

Letting the salad sit for about 10-15 minutes before serving is, honestly, a game changer. The flavors mix, and it’s just way tastier.

Want perfect feta? Crumble it fresh, right over the bowl. The pre-crumbled stuff is a little sad by comparison.

Oh! And don’t drown the salad in dressing—a little goes a long way here. If you go overboard, just add more veggies until the balance is right.

Storing Leftovers

Here’s the deal: This mediterranean salad recipe keeps well, but the tomatoes and cucumbers can get soggy if you leave the dressing on too long. Best trick? Make the salad and keep the dressing on the side if you’re meal prepping.

In an airtight container, it’ll last about two days. After that, you might notice it goes a bit limp. It’s still tasty, not just as photogenic (don’t judge, we all have rough days).

And honestly—don’t freeze it. Some things are just not meant for the freezer, and this is one of them.

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What to Serve with Mediterranean Salad

Let’s make this easy. This salad is super flexible and pairs with a bunch of mains.

Try it with grilled chicken, like this delicious Alice Springs chicken recipe you can make at home for a real café-style lunch.
Scoop it up with toasted pita for the ultimate casual lunch.
Use it as a topper for grain bowls (rice, farro, quinoa, you name it).
Or go full feast mode and pair with classic salmon patties for an old-school dinner vibe.

Don’t skip out on crunchy bread on the side or thick hummus. That’s how you turn “just a salad” into a meal.

Common Questions

Q: Can I make this mediterranean salad recipe ahead of time?
A: Oh, absolutely. Just keep the dressing separate until you’re ready to eat—no one wants mushy veggies.

Q: What’s the best kind of feta for this?
A: Get the stuff in a block and crumble it yourself. It’s creamier and way more flavorful than pre-crumbled.

Q: Not a fan of olives—what else could I use?
A: You can just skip them, or swap in diced artichoke hearts or roasted red peppers for a similar hit of flavor.

Q: Is this salad gluten free?
A: Yep! Unless you go wild adding crunchy bread, it’s totally gluten free as written.

Q: How do I make it more filling?
A: Add grilled chicken or drained canned beans! Chickpeas work great (and there’s a really good bean salad recipe too).

Freshen Up Your Lunch in Minutes

Okay, there you go—the easiest way I know to take lunch up a notch. This mediterranean salad recipe is zippy, colorful, and tastes like it should cost $15 at a nice spot. Don’t forget, if you want even more ideas, check out these stellar variations on Simple Joy’s Mediterranean Salad or a crunchy twist from Mediterranean Chopped Salad for more inspo. Try it—report back—because if your lunch isn’t bright, why bother?